Homemade Vegetable Dumplings Recipe

Overview

These homemade vegetable dumplings are filled with cabbage, mushrooms, carrots, scallions, ginger, and garlic. Cooking the vegetables before filling removes excess moisture and gives the dumplings a more concentrated savory flavor.

The dumplings are pan-fried until their bottoms are golden, then steamed in the same skillet until the wrappers are tender and the filling is hot. This recipe makes about 30 dumplings, enough for 4 as a light meal or 6 as an appetizer.

Ingredients

• 30 round dumpling or gyoza wrappers, thawed if frozen
• 3 cups finely shredded green cabbage, about 225 g
• 1 teaspoon fine salt, divided
• 1 tablespoon neutral oil, plus more for cooking
• 5 ounces (140 g) cremini or button mushrooms, finely chopped
• 1 medium carrot, peeled and finely grated
• 3 scallions, thinly sliced
• 2 garlic cloves, finely minced
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon rice vinegar
• 1/4 teaspoon ground white pepper or black pepper
• 1/4 cup water, for sealing and steaming

For the dipping sauce

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon finely grated fresh ginger
• 1 small scallion, thinly sliced
• Chili crisp or red pepper flakes, optional

How to make it

1. Drain the cabbage. Put the shredded cabbage in a bowl and toss it with 1/2 teaspoon of the salt. Leave it for 10 minutes, then squeeze it firmly by handfuls over the sink to remove as much liquid as possible. This step helps keep the filling from making the wrappers soggy.

2. Cook the filling vegetables. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms and cook for 4 to 5 minutes, stirring occasionally, until their moisture has evaporated and the mushrooms begin to brown. Add the drained cabbage, grated carrot, scallions, garlic, ginger, and the remaining 1/2 teaspoon salt. Cook for 3 to 4 minutes, stirring, until the cabbage is tender and the mixture looks fairly dry.

3. Season and cool the filling. Remove the skillet from the heat. Stir in the soy sauce, sesame oil, rice vinegar, and pepper. Spread the filling on a wide plate and let it cool until it is no longer warm, about 15 minutes. Warm filling can soften the wrappers and make sealing difficult.

4. Mix the dipping sauce. While the filling cools, stir together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, ginger, scallion, and chili crisp or red pepper flakes, if using.

5. Fill the wrappers. Keep the wrappers covered with a slightly damp kitchen towel so they do not dry out. Place one wrapper in your palm and put 2 level teaspoons of filling in the center. Dip a finger in water and moisten the outer edge of the wrapper.

6. Seal the dumplings. Fold the wrapper over the filling to make a half-moon. Press the edges together firmly, working from one side to the other and pushing out any large air pockets. For a simple seal, leave the edge flat and crimp it with your fingers. Place each finished dumpling on a parchment-lined tray and cover it while you shape the rest.

7. Pan-fry the first batch. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Arrange 10 to 12 dumplings in the skillet with space between them. Cook for 2 to 3 minutes, until the bottoms are pale golden and feel set when nudged.

8. Steam the dumplings. Carefully pour 1/4 cup water into the skillet and immediately cover it with a lid. Steam for 5 to 6 minutes. The wrappers should look slightly translucent and feel tender, and the water should be almost gone.

9. Crisp and serve. Remove the lid and cook for 1 to 2 minutes more, until the remaining moisture evaporates and the bottoms crisp again. Transfer the dumplings to a plate with the browned sides facing up. Repeat with the remaining dumplings, adding another tablespoon of oil for each batch as needed. Serve hot with the dipping sauce.

Expert tips

• Keep the filling dry: If the cooked vegetables look wet in the skillet, continue cooking for another minute or two before seasoning. A damp filling is the most common cause of split wrappers.
• Do not overfill: Two level teaspoons is enough for a standard 3 1/2-inch wrapper. Too much filling prevents the edges from sealing and can force the dumpling open during steaming.
• If a wrapper cracks: Patch the tear with a small piece of another wrapper moistened with water, then press the patch firmly into place.
• For a vegetarian filling: Use a soy sauce labeled vegetarian if needed. For a vegan version, use maple syrup in the dipping sauce instead of honey.
• To freeze uncooked dumplings: Arrange them in a single layer on a parchment-lined tray and freeze until firm, about 2 hours. Transfer them to a freezer bag and cook from frozen, adding 2 to 3 minutes to the covered steaming time. Do not thaw first.
• For a softer cooking method: The dumplings can be steamed in a lined steamer basket for 8 to 10 minutes, but they will not have crisp bottoms.

Serving and storage

Serve the dumplings immediately while the bottoms are crisp. They are good with the dipping sauce, sliced scallions, chili crisp, or a small dish of extra rice vinegar.

Refrigerate cooked dumplings in a covered container within 2 hours of cooking and use them within 3 days. Reheat them in a lightly oiled skillet over medium heat until the bottoms are crisp and the centers are hot; microwaving makes the wrappers softer. Uncooked dumplings can be refrigerated on a covered, parchment-lined tray for up to 1 day, or frozen as described above.

Frequently asked questions

Can I make the vegetable dumpling filling ahead of time?

Yes. Cool the cooked filling, cover it, and refrigerate it for up to 2 days. Let it sit just long enough to take off the chill before filling the wrappers, and drain away any liquid that collects.

Why are my dumpling wrappers tearing?

The wrappers may be too dry, still partly frozen, or overfilled. Keep them covered with a slightly damp towel, thaw frozen wrappers completely, and use about 2 level teaspoons of filling per wrapper.

Can I use different vegetables in the filling?

Yes, but chop them finely and cook them until their moisture has evaporated. Finely chopped bok choy, napa cabbage, shiitake mushrooms, or corn can replace part of the listed vegetables. Avoid adding raw watery vegetables directly to the wrappers.

How do I know when pan-fried dumplings are done?

After steaming, the wrappers should look slightly translucent and feel tender. Once the lid is removed, the water should evaporate and the bottoms should become golden and crisp again. The filling should be hot throughout.

Can I cook homemade vegetable dumplings from frozen?

Yes. Place frozen dumplings directly in the oiled skillet, brown the bottoms, add the water, and cover. Steam for about 7 to 9 minutes instead of 5 to 6, then uncover and crisp the bottoms before serving.